Ingredients
2 tbsp date syrup, or 1 oz. pitted dates (6 soft and moist dates)
½ tbsp light soy sauce, or 2 tbsp coconut aminos
1 tbsp unsweetened and unsalted peanut butter, or tahini, cashew butter, sunflower seed butter
0.1 oz garlic clove, grated, or ½ tsp garlic powder
Small pinch coarse sea salt, or to taste
Small pinch five spice powder
0.5 to 1 tbsp water to thin, if using pitted dates, add 3 tbsp water to blend.
Preparation
Step 1
In a glass measuring cup, add date syrup, soy sauce, peanut butter, grated garlic, small pinches of salt and five spice powder. Start with half tablespoon of water to thin the paste and mix. Add a bit more if the paste is too thick. Taste and see if more salt is needed.
Step 2
The sauce should taste savory, sweet, and with a hint of star anise, cloves, cinnamon, and tangy flavor.
Step 3
If using pitted dates, blend with a mini food processor with 3 tablespoons of water. Scrap the bowl a few times and blend until it becomes a thicker and almost syrup-ish texture.
Step 4
Store the extra in a glass container in the fridge. Best use in 1-2 weeks. If the paste turns too thicker, thin with 0.5 tablespoon water or more until your desired consistency.
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